Spaghettisiciliana Recipes

PASTA SICILIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
• Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
• Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
• When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.

SICILIAN SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.

SPAGHETTI SICILIANA

Steps:

• cube eggplants and cut bell peppers into slim strips and sliver garlic.
• cook oil and garlic over medium heat for 2-3 min.
• add eggplant and bell pepper and cook 2-4 min (until just wilted).
• add tomato and bring to boil.
• chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
• in the meantime, cook the pasta and chop remaining basil into ribbons.
• toss pasta with sauce and top with cheese and basil ribbons.

SICILIAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

SPAGHETTI ALL'AMATRICIANA

Steps:

• In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.

SICILIAN SPAGHETTI

Steps:

• Cut eggplant in 3mm (1/8in) thick.
• Heat about 1/2 the oil in shallow pan, add a single layer of eggplant, cook over medium heat until eggplant is a light golden brown turn and brown other side.
• Remove from pan and place on absorbent paper to drain.
• Repeat with remaining eggplant.
• Add minced steak to pan, cook until browned.
• Add onion and garlic cook for a few moments.
• Add undrained tomatoes, oregano, tomato paste, season with salt& pepper.
• Simmer uncovered for about 20-30min or until liquid is reduced by about half.
• While minced steak in cooking, add spaghetti to a large saucepan of salted boiling water, cook until tender about 15min- when cooked drain spaghetti.
• Microwave Peas for 2 minutes.
• Mix together minced steak mixture with spaghetti, peas and grated cheeses using two forks- combine well.
• Grease a 23cm (9in) round cake tin (I used a springform round cake tin), sprinkle evenly with 1/2 the breadcrumbs Place large slices of eggplant in cente of tin, arrange overlapping slices over the base until covered and then continue up the sides of the tin.
• Use spoonfuls of the filling to support the slices as you work around the side of the tin.
• Spoon remaining filling into cake tin, pack down well.
• Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely.
• Sprinkle with remaining breadcrumbs.
• Bake uncovered in a mderate over 25-30 minutes.
• Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.

SPAGHETTI WITH SICILIAN PESTO

Steps:

• Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
• Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.